FERMAVAL - Fermentation and Valorization of Agri-food Resources

The FERMAVAL project is a cross-border initiative between Spain and France that aims to utilize common raw materials and byproducts that remain underutilized through fermentation, a low-technology process particularly well-suited to these regions, where small businesses and local producers predominate. 

The project focuses on developing fermented foods with enhanced organoleptic and nutritional qualities. One of its unique features will be the formulation of mixed fermented products (dairy). 

The addition of plant-based materials to dairy products will combine sensory quality, health benefits, and environmental advantages. 

Ultimately, the project seeks to improve the competitiveness and resilience of the agricultural sector in the Poctefa area by offering new products with market potential in the cross-border region.